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Annals of Advanced Biomedical Sciences, 2018 Fermented food is one of the traditional human diet cultures. In early human history, it is mainly used in food preservation and taste increases. Western medicine has long been less help for some difficult chronic diseases. Some studies have shown that the gastrointestinal tract is directly related to immunity, nerves, metabolism, and the like.
openaire +1 more source
A Microfluidic Multiplex Sorter for Strain Development
Advanced Materials Technologies, Volume 10, Issue 6, March 18, 2025.A new multiplex method for high‐throughput screening of yeast strains based on glucoamylase production is presented. Droplets containing single mutant yeast cells are incubated for enzyme production. A sorting platform divides mutants by their high‐ and mid‐activity levels.
Chiara Leal‐Alves +6 more
wiley +1 more source
Fermented Food and Non-Communicable Chronic Diseases: A Review
Nutrients, 2018 Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing.
D. Gille +3 more
semanticscholar +1 more source
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
Advanced Materials Technologies, EarlyView.Fiber‐reinforced elastin‐like tubular scaffolds are engineered to achieve anisotropic and reversible actuation under external stimuli. By adjusting fiber's angle, actuation behavior is finely tuned, enabling distinct actuation responses, even within different regions of the same scaffold.
Federica Sallustio +7 more
wiley +1 more source
Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food
Nutrients, 2019 Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability.
A. Wacoo +6 more
semanticscholar +1 more source
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +1 more source
Microlasers Made Entirely from Edible Substances
Advanced Optical Materials, EarlyView.Several types of microlasers made completely out of edible substances are developed. They can be embedded directly into edible products and enable the sensing of various parameters, including sugar concentration, pH, the presence of bacteria, and exposure to too‐high temperatures.
Abdur Rehman Anwar +4 more
wiley +1 more source
Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar
AntibioticsAcetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessary ...
Sun-Hee Kim +6 more
doaj +1 more source
Food Science & Nutrition, 2019 This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ...
Ji-Hye Jung +5 more
semanticscholar +1 more source